Beef, chicken, pork, sausages, lamb - even vegetables - all lend themselves brilliantly to casseroling, which also offers the advantage of being able to use cheap cuts of meat for slow-cooked succulence.

<< Previous | Page :  6
Pot-roasted Guinea Fowl with Calvados, Cream & ApplesServes 2–3

Pot-roasted Guinea Fowl with Calvados, Cream & Apples

You can use chicken for this recipe, but it's well worth seeking out guinea fowl in the autumn and winter months as it has a wonderful depth of flavour, here accentuated by Calvados, creme fraiche and apples.

Braised Meatballs in Goulash SauceServes 3-4

Braised Meatballs in Goulash Sauce

Not much preparation to do here - then this lovely warming casserole cooks happily for an hour in the oven.

Italian Braised Beef with GremolataServes 4

Italian Braised Beef with Gremolata

A more English take on ossobuco (using beef instead of veal) this sumptuous recipe also includes a very useful recipe for cheat's risotto Milanese, allowing you to rustle up a quick accompaniment to this slow-cooked casserole.

Moroccan Baked Chicken with Chickpeas and RiceServes 4

Moroccan Baked Chicken with Chickpeas and Rice

Here is a Moroccan twist to Delia's Chicken Basque recipe

<< Previous | Page :  6

Return to Homepage
Visit the Delia Online Cookery School



CMS solutions by